Page 157 - Cupcakes

them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the

cupcakes overnight in the refrigerator before serving.

How to Handle a Pastry Bag Like a Pro

A pastry bag is the key to transforming the basic cupcake into something
with a surprise inside. With this simple bag you can squirt pudding, jelly, or
flavored whipped cream into the heart of a baked cupcake, providing flavor,
texture, and sheer fun. Open a clean pastry bag and slide a metal or plastic
tip down to the point of the bag so that only about half of the tip is exposed.
Then, using a rubber spatula, fill the bag about half full with soft pudding,
jelly, or whipped cream. Close the top of the bag and roll it down as you
would a tube of toothpaste. With one hand, cradle the tip of the bag, gently
piercing the cupcake with it. With the other hand, support the weight of the
bag and gently squeeze it to push some of the contents through the tip and

into the cake. Then release the pressure and gently pull the tip out of the
cake. It’s that easy. With practice you will become more accustomed to
using a pastry bag. You can find them in fancy cookware shops or in the